Lobster Pot Pie
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Have you noticed the T.V. commercial for Lobster Pot Pie that they run non-stop? Well it worked, I am craving pot pie. Unfortunately for them, I know how to make it myself and do not need to visit their restaurant. Actually, I cannot even remember which restaurant the ad is for?
Delicious lobster, in a rich sauce, surrounded by a flaky pastry make this Lobster Pot Pie the perfect meal to share with loved ones! No reservations required.
Ingredients needed to make this recipe:
- butter
- yellow onion
- flour
- seafood stock
- dried thyme
- sea salt
- ground pepper
- heavy cream – or canned coconut milk
- one pound of lobster tails
- mixed vegetables – mine were frozen
- green onions
- Italian parsley
- pie crust
- egg white
- olive oil
- white pepper
- lobster cookie cutter – optional
- red food gel coloring – optional
- pie plate
How to make Lobster Pot Pie
Melt butter in a large skillet over medium heat.
Add onion and cook until onions are translucent, about 10 minutes.
Reduce heat to low, add the flour and continue cooking for 3 minutes, stirring occasionally.
Gradually whisk the stock into the flour mixture.
Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken.
Stir in the heavy cream (or coconut milk).
Remove from heat, add stir in the lobster, vegetables, parsley, and green onions.
Line a 9″ x 2″ pie dish with pie dough to form bottom crust.
Pour in lobster filling.
Top with second pie crust and crimp edges. Brush with 1 egg white mixed with 1 Tablespoon olive oil and 1/8 teaspoon of white pepper. Poke 5 or 6 holes in the top crust to vent.
Bake in a preheated 375 degree oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling.
Allow pie to cool before serving, 20 – 60 minutes. This photo was taken after 25 minutes, which is why the filling looks so runny.
Recipe Notes
- This is the lobster cookie cutter that I used.
- I used olive oil instead of just using a whole egg to create the egg wash to avoid the yellow yolk having an effect on the “red” color.
- Pie Crust Recipe and Tutorial that was used to create this recipe.
- I did not want to buy live lobsters at $20 per pound and take them home…live, so I chose frozen lobster tails.
- Two 7 – 8 oz tails equaled 1 3/4 cups of chopped lobster meat, which was the perfect amount.
How to Boil Lobster Tails
Fill a large pot with water and add 1 – 2 tablespoons of salt. Bring to a boil.
Add the defrosted lobster tails. When water returns to a boil, reduce heat and simmer for 9 minutes. Add additional time for larger lobster tails.
Drain and allow to cool for 10 – 15 minutes.
Using kitchen sheers, cut a straight line up both sides of the the shell.
Very carefully remove the shell, CAUTION, it is sharp!
Cut into bite sized pieces.
More delicious seafood recipes:
- Broiled Lobster Tails
- Squid Ink Pasta with Lobster Cream Sauce
- Crab Cake Filet Mignon
- Double Shrimp Pasta
- Wild Alaskan Crab Legs
- Creamy Seafood Chowder
- Salmon Oscar
“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
Enjoy!!
Lobster Pot Pie
Ingredients
- 1 stick unsalted butter
- 1 cup yellow onion diced
- ½ cup unbleached all-purpose flour
- 2.5 cups seafood stock
- 1 Tablespoon dried thyme
- 1 teaspoon fine sea salt
- ¾ teaspoons freshly ground pepper
- 3 Tablespoons heavy cream can substitute canned coconut milk, shake well before opening
- 1 ¾ cups cooked lobster meat two fresh lobster tails - 7-8oz each, cut into bite sized pieces
- 1 cup frozen mixed vegetables
- 1 bunch green onions minced, green and white parts, about 1/2 cup
- ½ cup fresh Italian parsley minced
- 1 batch double crust pie dough
Egg Wash
- 1 large egg white
- 1 Tablespoon olive oil
- ⅛ teaspoon white pepper
Instructions
- Melt butter in a large skillet over medium heat.
- Add onion and cook until onions are translucent, about 10 minutes.
- Reduce heat to low, add the flour and continue cooking for 3 minutes, stirring occasionally.
- Slowly whisk the stock into the sauce mixture.
- Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken.
- Stir in the heavy cream ( or coconut milk).
- Remove from heat, add stir in the lobster, vegetables, parsley, and green onions.
- Line a 9" x 2" pie dish with pie dough to form bottom crust.
- Pour in lobster filling.
- Top with second pie crust and crimp edges.
- Brush with egg wash. Poke 5 or 6 holes in the top crust to vent.
- Bake in a preheated 375 degree oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling. Allow pie to cool before serving, 20 - 60 minutes. This photo was taken after 25 minutes.
Notes
- Pie Crust Recipe and Tutorial that was used to create this recipe.
- I did not want to buy live lobsters at $20 per pound and take them home...live, so I chose frozen lobster tails.
- Two 7 - 8 oz tails equaled 1 3/4 cups of chopped lobster meat, which was the perfect amount.
- Fill a large pot with water and add 1 - 2 tablespoons of salt. Bring to a boil.
- Add the defrosted lobster tails. When water returns to a boil, reduce heat and simmer for 9 minutes. Add additional time for larger lobster tails.
- Drain and allow to cool for 10 - 15 minutes.
- Using kitchen sheers, cut a straight line up both sides of the the shell.
- Very carefully remove the shell, CAUTION, it is sharp!
- Cut into bite sized pieces.
Nutrition
